This document provides definitions and examples of common cooking verbs and the utensils associated with them. It defines verbs such as bake, blend, boil, chop, dice, drain, fry, grate, grill, mash, melt, peel, pour, roast, season, slice, spread, stir, sprinkle, and whip. For each verb it provides a definition and lists examples of relevant utensils such as baking sheets, blenders, saucepans, chopping boards, frying pans, graters, griddles, potato mashers, bowls, peelers, roasting pans, and beaters.

1. Let's cook ! Cooking verbs and utensils CEIP Xaloc 6 th level

2. BAKE To cook by dry heat especially in an oven BAKING SHEET OVEN

3. To combine two or more ingredients together with a spoon, beater or blender. BLEND SPOON BLENDER

4. BOIL To heat a liquid to its boiling point, until bubbles break the surface. "Boil" also means to cook food in a boiling liquid. SAUCEPAN CASSEROLE

5. CHOP To cut food into bite-size pieces using a knife. A food processor may also be used to chop food. Chopped food is more coarsely cut than minced food. CHOPPING BOARD KINFE

6. DICE To cut food into tiny cubes (about 1/8- to 1/4-inch). To cut into very small pieces. This term means the smallest possible pieces; smaller than dice or chop, but not pureed. MINCE

7. DRAIN To pour off fat or liquid from food, often using a colander. COLANDER STRAINER

8. FRY To cook food in hot fat or oil over moderate to high heat. FRYING PAN FRYING SPOON

9. GRATE To reduce a large piece of food to coarse or fine threads by rubbing it against a rough, serrated surface, usually on a grater. GRATER

10. GRILL To cook food on a grill over hot coals or other heat source. GRIDDLE BARBACUE

11. MASH To crush a food into smooth and evenly textured state. POTATO MASHER

12. MELT To reduce to a liquid state by warmth or heat. BOWL

13. PEEL To remove the rind or skin from a fruit or vegetable using a knife or vegetable peeler. PEELER PEELER KNIFE

14. POUR To send (a liquid, fluid, or anything in loose particles) flowing or falling, as from one container to another.

15. ROAST To oven-cook food in an uncovered pan. ROASTING PAN

16. SEASON To add flavor to foods.

17. SLICE To cut into slices; divide into parts.

18. SPREAD To overlay or cover with something.

19. STIR To move one's hand or an implement continuously or repeatedly through (a liquid or other substance) in order to cool, mix, agitate, dissolve, etc.,

20. SPRINKLE To scatter or disperse liquid, a powder, etc., in drops or particles.

21. WHIP To beat ingredients such as egg whites or cream until light and fluffy. BEATER